Korean Salad with Tofu, Napa Cabbage and Peanuts Recipe
A light salad made with crunchy Napa cabbage, pan-fried tofu and crisp peanuts is a great way to whip up a quick plant-based meal. In Korea, similar salads often appear as one of many small dishes on the table, but here the portion is easily enough for a standalone lunch. A soy sauce and sesame-based dressing gives the whole dish a pronounced yet not overpowering flavor.
This salad combines Korean-inspired flavors with simple, everyday ingredients, creating a quick, satisfying meal that’s both light and filling. The contrast between crunchy cabbage, golden tofu and roasted nuts makes every bite interesting, while the soy-sesame dressing ties everything together with a deep umami note.
Chef's tips
For the best texture, don’t rush the tofu: make sure you press it well and give it enough time in the pan to brown on all sides. Use a pan large enough so the cubes don’t touch too closely—this helps them crisp instead of steam. Lightly toast the sesame seeds in a dry pan for a more intense aroma.
How to serve
Serve in a large bowl as a main salad for lunch, or divide into smaller bowls as part of a Korean-style spread with rice, kimchi and other small side dishes. It also works well packed in a lunchbox, with the dressing in a separate container to add just before eating.
Ingredients
- tofu - 250 g
- Napa cabbage - 300 g
- carrot - 1 piece
- cucumber - 0.5 pieces
- peanuts - 3 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar - 1.5 tablespoons
- sesame oil - 1.5 tablespoons
- honey - 1 tablespoon
- garlic - 1 clove
- oil - 1 tablespoon
- sesame seeds - 1 tablespoon
Preparation
- Press excess water out of the tofu: wrap it in paper towels, place it on a plate and gently press with a second plate for a few minutes. Then cut it into cubes of about 1.5 cm.
- Slice the Napa cabbage into thin strips, wash thoroughly and dry. Peel the carrot and grate it on a coarse grater or cut into thin matchsticks. Wash the cucumber and slice into thin half-moons.
- Roughly chop the peanuts with a knife. Peel the garlic and finely chop it.
- Heat the oil in a pan over medium heat. Add the tofu cubes and fry for 6–8 minutes, turning gently, until golden and slightly crispy on all sides. Set aside to cool slightly.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, honey and chopped garlic until you get a smooth dressing.
- In a large bowl, combine the Napa cabbage, carrot, cucumber and fried tofu. Pour the dressing over and gently toss to avoid breaking the tofu.
- Finally, sprinkle the salad with the chopped peanuts and toasted sesame seeds. Serve immediately, before the cabbage softens too much.
Storage
No storage information available for this dish.
This salad is a great way to introduce Korean flavors in a very accessible form. It’s flexible, forgiving and easy to adapt to what you have on hand, while still feeling fresh and vibrant enough to brighten up a weekday lunch.
